Nutritional Facts

Directions

Prepare grill or campfire for low heat, using 16-18 charcoal briquettes or large wood chips.

Line a Dutch oven with heavy-duty aluminum foil. Combine cracker crumbs and butter; press onto the bottom of the pan. Pour milk over crust and sprinkle with chocolate and butterscotch chips. Top with marshmallows.

Cover Dutch oven. When briquettes or wood chips are covered with white ash, place Dutch oven directly on top of six of them. Using long-handled tongs, place remaining briquettes on pan cover.

Cook for 15 minutes or until chips are melted. To check for doneness, use the tongs to carefully lift the cover.Yield: 12 servings.

Originally published as Pot of S'mores in Taste of Home
August/September 2009, p67

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"Made this for a girls youth activity at church and it was a huge hit. Everybody loved it and I had at least 5 of the leaders ask for the recipe. We will be making this a lot for our family campouts. We did add 1 c. more of marshmallows and did not use butterscotch chips instead, did 1 c. more of semi-sweet due to the reviews that it was too sweet."